“Easy Like Sunday (Minestrone)”

Ingredients

• 1 Tablespoon Olive Oil
• 1 whole Yellow Onion
• 1 clove Garlic
• 12 ounces, weight Baby Carrots
• 2 whole Zucchini
• 1 pound Little Red Skinned Potatoes
• 8 ounces, weight Fresh Spinach Leaves
• 5 cups Chicken Broth
• 14-½ ounces, weight Can Diced Tomatoes In Juice
• 15 ounces, weight Canned Chickpeas (drained)
• 4 ounces, weight Frozen Peas
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Rosemary
• ¼ teaspoons Salt
• ¼ teaspoons Ground Black Pepper

Preparation Instructions

1. Heat the olive oil in a large pot over medium-high heat. Dice onion into small pieces and mince garlic. I used tiny little baby carrots and so just kept them whole.

2. Dice zucchini into roughly one-inch cubes. Quarter the potatoes. Leave the skins on. Trust me. It’s better that way. I didn’t bother to cut up the spinach leaves. If you prefer to, go for it.

3. Add onions, garlic and carrots to the pot and saute until onions become translucent, about five minutes.

4. Add all of the other ingredients to the pot. No need to thaw the peas. Just toss them in. Increase heat to high and boil uncovered for 30 minutes.

And then you’re pretty much done and ready to enjoy the soup. You may want to let it cool a little though.